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Recent Tasting Notes
What a great aroma! It’s so tangy! The flavor is also tangy but it required at least 10 minuets of steep time to get to this. At 5 mins it was way too light. The color was a light red. But now after 10 mins it’s much better. The color is a deep, rich red and the flavor is much better.
Dry leaf has that stewed-plum aroma I’ve noticed in a lot of the black teas I like. I had a sniff of the wet leaf after pouring off the liquid, and was met with an ashy smell so strong that I recoiled a bit. The liquor itself didn’t taste of ash, thankfully, but there was a mysterious musky taste that I wasn’t all that fond of. I didn’t strongly dislike it, but there are so many other teas I like better.
I really need to sit down and start work on my book. Yes, I have decided to write a tea book, I have been bandying the idea around for a while now and finally decided to do it after numerous people encouraged me to do it (thanks guys!) The only problem is setting down and deciding what I want it to be like. I was originally planning on having an all encompassing work of awesome, but Tony Gebely of World of Tea is already working on that (so excited for release!!) so now I am working on figuring out the tone, any thoughts potential readers? And research, currently my chart of teas from around the world is at 45 pages and so not close to being finished. You all know me and my obsession with research!
The first time I had this tea was back in 2012, that seems like forever ago, so I figured it was time to revisit it. At the time I was brewing tea primarily Western style, so I thought that brewing Adagio Teas’ Hunan Gold in my antique gaiwan would be rather fun. So, this is a Yellow Tea, and in typical me fashion I went hunting down more info, and did not have much in the way of luck. I can tell you this is a yellow tea from Hunan, and that really is it, to make up for it I shall thoroughly describe my experience with these twisting, downy leaves. First up, the aroma is like spring time, specifically it evokes my favorite flower (ok one of them, I really love flowers) peony! It also has the aroma of delicate orange blossoms, chestnuts, and just a hint of mown grass and honey. The notes are delicate, reminding me more of a breeze bringing in these aromas through an open window rather than sitting next to a spring bouquet.
Brewing the leaves, I was greeted with the aroma of flowers and a bit of muscatel and briskness, Adagio compares this tea to a Darjeeling and I can see similarities between it and a first flush (or a yellow Darjeeling) though it is more floral than muscatel. The liquid lacks the muscatel, but is a powerhouse of peony (never realized how much I wanted to say that until now) along with some delicate freshly mown hay and orange blossoms.
First steep is pleasantly golden in color, I admit I was expecting a lighter tea, but this color is really pretty so I am totally ok with it. There is a similarity to Darjeeling, a bit muscatel and like nasturtium, though the similarity is fairly mild. The real show stopper with this tea is peony, more teas need to taste like peony! I love that not quite heady spring aroma and taste that peony notes give to a tea, it makes me immensely happy. There are also notes of corn fluff (as I like to call corn silk) and bok choy.
Steeping again, the aroma is still a peony powerhouse, but it is happily joined by nasturtium and mown hay, that peppery nasturtium note is killing me. I really need to try and grow some this year, I am terrible at gardening. The taste is very similar to the first steep, with just a bit more nasturtium and bok choy. At the end there is a brisk note and a honey aftertaste.
Third steep, honestly it was totally indistinguishable from the second, I do not feel like I actually had a different cup, perhaps I accidentally fell into a very strange time loop! As the tea cools I do notice that the peony note is stronger and lingers into the aftertaste. Overall I really like this tea, like a lot, I think it might have to be one I keep around for peony emergencies.
I had this last night mixed with 2oz milk and sugar. Adagio is supper hit or miss with me. Either I love the blend or I hate it. This was really good. It seemed to be just the right combo of chocolate and mint and I could still detect that sweet rooibos as the base. This sample pack will not last log. I can see large rooibos latte’s with my nightly dark chocolate square this coming week as I am FINALLY finishing Gone Girl, only took 2 years.
Overboard TTB #4
Although I haven’t been impressed with the Adagio blends I’ve tried in the past, I love pretty much anything caramel-flavored, so I had to give this one a try. I don’t like it as much as David’s Salted Caramel, but it was quite tasty! The caramel flavor came through strong and sweet and the base was pleasantly smooth. I drank it plain, but I’m guessing it would make an amazing tea latte!
Flavors: Caramel, Smooth
Sweet, rich and complex. This is dessert in a cup without over-the-top ingredients or flavors. Caramel, maple syrup and brown sugar with a smoky tobacco note along for the ride. More maple syrup forward than caramel, but still awesome. This decadence is a treat worth having.
Flavors: Brown Sugar, Caramel, Maple Syrup, Smoke, Tobacco